Monday, November 4, 2013

Baba ghanoush (Vegetarian Eggplant Dip)

 I remember the first time I had  Baba ghanoush, I was trying out my first taste of Egyptian food at a small off the beaten path (blink and you miss it) restaurant.  I had never heard of this dish, but I loved the name and the ingredients.  My first taste was like an explosion of garlic and exotic flavors in my mouth... it was love at first dip.    I found this recipe and tweaked to try to capture the flavor of the dip I had so many years ago.  This dip is garlicky... so if you don't do garlic (like enough to ward off vampires), then it's not for you.   But for the rest of you garlic lovers... dip away.

1 large eggplant
1/3 cup tahini, plus more as needed
3-4 garlic cloves finely minced
1/4 cup fresh lemon juice, plus more as needed
1/2 tsp ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley 
olives as garnish, more olive oil and parsley

Adapted from this source at

Prick eggplant all over with tines of fork.  Cut eggplant in half and rub oil on cut side.  Place on foil lined baking sheet and place in a 400 degree oven for 35-40 minutes.  Allow eggplant to cool and scoop out flesh (discard skin).  

Mash eggplant well and mix with all ingredients above. Adjust taste as desire.   Garnish with chopped olives, a drizzle of olive oil and more chopped parsley.  Serve at room temperature with cut pita (or toasted pita chips).  Enjoy.


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